Vigan Bagnet is the Ilocano version of lechon kawali. Large chunks of pork leimpo, belly or pork sides, deep fried for at least two times until crispy. It is serve with tamatis and lasuna with bagoong nga munamon. Just the thought of it makes every genuine Ilocano drool. Just be careful when cooking or deep frying this dish, expect a lot of hot oil splashing.

2 kilo pork liempo (pork belly), whole cut

1/2 head garlic

1 tsp. peppercorns

2 tbsp salt

1 bay leaves

cooking oil for frying

Wash pork belly and place in a pot. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises. Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip.

* 1/4 kilo pork, preferably the ear and face part

* 2 big pieces tokwa or dry tofu

* 6 cloves garlic

* 5 whole peppercorns

* 1/4 cup vinegar

* 2 small onions

* 2 cups cooking oil

* 1 tablespoon soy sauce

* 1 teaspoon brown sugar

* 1/2 teaspoon black pepper, ground

* 1 teaspoon salt

1. Place the pork in a small pot or casserole and dispense in enough water to cover the pork. Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.

2. Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour.

4. Take out the pork from the pot and let it cool.

5. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce.

6. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan.

7. Draw off the fried tokwa on paper towels and let it cool.

8. Cut up the remaining onion and 3 cloves of garlic.

9. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth in a large bowl.

10. Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce.

11. To enjoy the delicious serving of tokwa’t baboy (tofu and pork), serve with porridge, or a cold bottle of beer.

Sisig Recipe. Sisig ay masarap na lutong filipino na kadalasan ay ginagawang pulutan sa inuman. Gusto mo bang matututo kung paano gumawa ng Sisig? Just follow the steps below guys :)

Sisig Ingredients:
2 - 1/5 kilos pig's head
1/2 kilo chicken liver
1 cup calamansi juice
1/2 tsp peppera
1 tbsp salt
1 tsp msg
2 large onions, grilled
5 pcs red chili, finely sliced
1/4 tsp margarine

Sisig Cooking Instructions:
1. Slice the pig's head into desired cuts. Grill over live coals until meat is cooked as to desired doneness.
2. Grill chicken liver on top of an aluminum foil placed over live coals.
3. Sliced thinly and set aside.
4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper, calamansi juice and onions. Mix well using your bare hands. Set aside.
5. Place sizzling plate greased with margarine on a burner with low fire.
6. Add the mixture and cook for 15 seconds, stirring constantly.
7. Serve hot with calamansi, soy sauce and hot sauce.

• 1 kilo ube yam root

• 1/2 cup butter or margarine

• 1 can (14 ounces) evaporated milk

• 1/2 teaspoon of vanilla (optional)

• 2 cans (12 ounces) condensed milk

1. Estimated preparation and cooking time: 2 hours

2. Boil the unpeeled ube yam in water and simmer for 30 minutes on a pot. Drain and let cool.

3. Peel and thinly grate the ube yam.

4. Heat a big wok in medium heat.

5. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.

6. Add the 1 kilo grated ube yam. Adjust the heat to low

7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).

8. Add the evaporated milk and continue to mix for another 15 minutes.

9. Let cool and place on a large platter.

10. Refrigerate before serving the halayang ube.

Today we will feature the making of Sapin-Sapin which most of the people enjoyed to cook and eat. Sapin-Sapin was originated from the northern part of the Philippines, the province of Abra.